STUFFED MUSHROOMS—Lynne Snyder

This is a family favorite. A bit of work but worth it.

35 large mushrooms (enough to fit in the bottom of a 9x13 pan
1 onion, chopped or minced
2-3 cloves garlic, pressed
olive oil
½ of an 8 oz. pkg cream cheese
¼ to ½ cup pine nuts
1-2 cups dry bread crumbs (I use the Italian kind)
salt, if needed

Stem and chop mushroom stems. Sauté chopped stems, onion and garlic in olive oil (or steam in water). After a few minutes add chopped mushroom stems, and sauté a few minutes longer. Stir in cream cheese and pine nuts and mix well. Add bread crumbs and salt (if needed) to taste.

Stuff mushrooms caps (they will be heaping--press tight with a spoon). Bake at 350 degrees until hot, about 20 minutes.Note: Add the dry bread crumbs to the sautéed mixture when it still has quite a bit of moisture in it.